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Before you jump to Glazed carrots recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.
Many of us believe that comfort foods are not good for us and that we must keep away from them. Sometimes, if your comfort food is candy or some other junk food, this is true. At times, comfort foods can be perfectly healthy and good for us to eat. There are some foods that, when you eat them, could improve your mood. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.
Eggs, believe it or not, can be truly wonderful at fighting back depression. You should see to it, though, that what you make includes the yolk. The egg yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, particularly the yolks, are rich in B vitamins. These B vitamins are fantastic for helping to elevate your mood. This is because they improve the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Eat an egg and cheer up!
As you can see, you don’t have to turn to junk food or foods that are bad for you to feel better! Test out these suggestions instead!
We hope you got benefit from reading it, now let’s go back to glazed carrots recipe. To make glazed carrots you only need 4 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Glazed carrots:
- You need 6 medium carrots (chopped in rounds)
- Get 2 tsp honey
- Provide 1 tbs butter
- Use 1 tsp dry parsley
Instructions to make Glazed carrots:
- Boil your carrots until they are soft and tender
- Drain water the pour butter and pour honey then stir if you have parsley it gives in colour unfortunately I didn't it
- Serve and enjoy
Pour over glaze and toss until coated. Garnish with thyme, if desired, before serving. These Glazed Carrots are a simple side dish that add a bit of wow to your dinner. These Glazed Carrots are a favorite at our house year round. And while they would be perfect served with a holiday.
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